Frog Legs that are marinated, lightly breaded, fried to a golden brown and drizzled with a delicious sauce. Do they taste like chicken as you have always heard? To me they don’t. My opinion is the little calf muscle is a very mild taste and the upper thigh reminds me of a mild fish taste. It wasn’t fishy tasting but if you like a mild tasting fish you will probably like Frog Legs.
In a gallon size ziploc bag add the
soy sauce, honey, garlic and ginger.
Zip the bag closed and squeeze
the ingredients until combined.
Add the frog legs, squeezing out all the air
that you can, then zip the bag closed. Turn
to coat all of the frog legs with the marinade.
Let marinade in the refrigerator
for 1 hour, turning frequently.
Drain the frog legs into a small
saucepan, reserving the marinade.
Heat oil in a large, deep pan
over medium high heat. While the oil is
getting hot proceed to the next step.
Toss the frog legs into the cornstarch.
Salt and pepper to taste.
Once the oil is hot, add the frog legs and
fry until golden brown and crispy. This
will take about 2 minutes on each side.
Place the crispy frog legs onto a plate
covered with a paper towel.
While the frog legs are cooking, bring
the marinade to a simmer. Simmer for
3 minutes and set aside.
Place the frog legs onto a serving plate,
drizzle the marinade over the frog
legs, garnish with green onion
and serve immediately.
- 3 Tbsp. soy sauce
- 3 Tbsp. honey
- 1 clove garlic, minced
- 1 pinch ground ginger
- 1# frog legs
- salt to taste
- pepper to taste
- 1/2 cup cornstarch (more if needed)
- vegetable oil to fill your pan about 2″ deep
- 1 green onion, sliced thinly
- In a gallon size Ziploc bag add the soy sauce, honey, garlic and ginger.
- Zip the bag closed and sqeeze the ingredients until combined.
- Add the frog legs to the bag trying to sqeeze out all of the air then zipping closed.
- Marinate in the refrigerator for one hour, tuning the bag over frequently.
- Drain the marinade into a small saucepan, reserving the marinade and set aside.
- Heat the oil in a large deep pan over medium high heat.
- While the oil heats up, toss the frog legs into the cornstarch covering them completely. Salt and pepper them to taste.
- Once the oil is hot, add the frog legs one at a time, cooking until brown and crispy on the bottom. This will take about 2 minutes. Turn the legs over and cook until the other side is golden brown too, for about 2 more minutes. Drain the frog legs on a plate covered with a paper towel.
- While the frog legs are cooking, bring the reserved marinade to a simmer. Simmer for 3 minutes and set aside.
- Place the frog legs onto a serving plate and drizzle with the marinade then serve.